In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss to coat the strawberries and let them macerate for about 30 minutes until they release their juices.

While the strawberries are macerating, prepare the semifreddo mixture. In a large mixing bowl, whip the heavy cream until soft peaks form.

In another bowl, combine the mascarpone cheese, vanilla extract, and salt. Gently fold the whipped cream into the mascarpone mixture until fully incorporated, being careful not to deflate the cream.

Once the strawberries have macerated, gently fold them into the mascarpone and cream mixture, including the juices released from the strawberries.

Line a loaf pan with plastic wrap, leaving enough overhang to fold over the top later. Pour the semifreddo mixture into the prepared loaf pan, smoothing the top with a spatula.

Cover the top with the overhanging plastic wrap and freeze for at least 4 hours or until firm.

To serve, remove the semifreddo from the loaf pan by lifting the plastic wrap. Slice into thick pieces and garnish with fresh mint leaves if desired.

Enjoy your refreshing strawberry semifreddo!